Go Back

Hearty Vegan Sweet Potato Stew

A delightful medley of tender sweet potatoes, hearty beans, and vibrant spinach married in a rich vegetable broth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed Tender and sweet.
  • 1 can black beans, drained and rinsed Rich in protein and fiber.
  • 1 can diced tomatoes Adds acidity and flavor.
  • 1 onion, chopped For a savory base.
  • 2 cloves garlic, minced Enhances the flavor profile.
  • 4 cups vegetable broth For a rich and hearty stew.
  • 1 teaspoon cumin Provides warmth and depth.
  • 1 teaspoon smoked paprika For a subtle smokiness.
  • Salt and pepper to taste To enhance flavors.
  • 2 cups spinach Adds nutrients and color.

Method
 

Preparation
  1. Gather and prep all fresh ingredients: peel and cube the sweet potatoes, chop the onion, and mince the garlic.
Cooking
  1. In a large pot, heat a splash of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Toss the cubed sweet potatoes into the pot and stir for a few minutes.
  3. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir well to combine.
  4. Allow the mixture to come to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, until the sweet potatoes are tender.
  5. Stir in the fresh spinach just a few minutes before serving.
  6. Taste and adjust seasoning if needed. Ladle the stew into bowls and enjoy.

Notes

For variations, you can use chickpeas instead of black beans or add seasonal vegetables like carrots or bell peppers. Let the stew rest after cooking for better flavor melding.